Crown Roast of Lamb with Corn Bread Stuffing
Submitted by speedy
Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsA crown roast of lamb is one of those dishes that makes the whole table go quiet when you set it down. It looks like fine dining. It tastes like a celebration.
The crown is filled with a simple cornbread stuffing flavored with sauteed onion, celery, sage, and garlic. Crumbled lamb gets mixed in for extra richness, then everything gets packed into the center of the roast and cooked until the meat is tender and the stuffing is fragrant.
This recipe uses the microwave for speed, but the roast can absolutely be done in a conventional oven if you prefer a deeper crust on the outside.
Serves 12, making it the right choice for Easter, holidays, or any dinner where you want to leave an impression.
Chef Tips
- Ask your butcher to french the rib bones and tie the crown for you. It’s fiddly work best left to the pros
- Cover the exposed bone tips with foil to prevent them from charring during cooking
- If using a conventional oven, roast uncovered and use a meat thermometer to hit your desired doneness
- Let the roast rest 15 minutes before carving. Slice between the ribs for individual chops with stuffing
Ingredients
Directions
Crumble lamb.
Heat, uncovered, in Microwave Oven 5 minutes.
Drain fat and set meat aside.
In a small, heat-resistant, non-metallic bowl, melt butter.
Add onion and celery and heat, uncovered, in Microwave oven.
Stir in salt, pepper, sage and garlic powder.
Add vegetable mixture and crumbled cornbread.
Toss to combine thoroughly.
Place roast pan.
Spoon stuffing into center of crown roast.
Heat, uncovered, in Microwave Oven 30 minutes.
If necessary or desired, crown roast may be returned to Micro-wave Oven for longer cooking.
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